Creamy Vegan Unagi-Style Potato Balls
Ingredients
- 1/2 block of Field Roast Creamy Original, sliced into 12 pieces
- 1 lb potato, Russet, skin removed and cubed
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped broccoli stem
- 2 tablespoons finely chopped carrot
- 1/2 teaspoon garlic powder
- 2 tablespoons toasted cashews, finely chopped
- Salt and pepper, to taste
- 1 cup breadcrumbs
- 1/3 cup oat milk
- 1/3 cup cornstarch or all-purpose flour, plus more for binding
- Neutral oil
Sauce
- 1 garlic clove, sliced
- 1 Thai chile, sliced
- A handful of Thai basil
- 1/4 cup water
- 2 tablespoons vegan fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
Preparation
Boil potato cubes in a tall pot with enough water to cover until fork-tender, about 10 minutes. Drain and mash into a fine paste. Season with garlic powder, salt, and pepper.
In a large skillet, sauté onion in oil until translucent. Add carrot and broccoli, cooking for another minute. Combine with mashed potato, then add cashews and season with salt and pepper. Mix in 2 tablespoons of cornstarch.
Take the Field Roast Creamy Original slices and encase each slice with a portion of the potato mixture to form balls.
Prepare a dredging station: Place oat milk in one bowl and breadcrumbs in another. Roll each potato ball in cornstarch, dip in oat milk, then coat with breadcrumbs.
Heat neutral oil in a pan for frying. Fry the coated potato balls until golden and crispy. Drain on paper towels.
For the sauce, sauté garlic and Thai chile until fragrant. Add water, vegan fish sauce, soy sauce, and sugar. Bring to a simmer, then add Thai basil leaves.
Serve the crispy potato balls with the sauce drizzled over them.
